Creamy Pancakes in Orange Sauce

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Orange flower water (orange blossom water) is not so easy to find in stores, so I suggest replacing it with a few drops of orange essence.

Ingredients

Wheat Flour - 6 tablespoons
Farm fresh eggs - 6 pieces
Milk - 6 tablespoons
Cream - 3 tablespoons
Oranges - 3 pieces
Butter - 8.8 oz
Sugar - 10 tablespoons
Kirsch - 1 tablespoon
Liqueur - 7 tablespoons
Brandy - 5 tablespoons
Orange Blossom Water - 1 teaspoon

Step by Step guide

Step 1

For the pancakes, whisk the flour and eggs in a bowl. Add the milk and cream. Mix everything well with a whisk until smooth. Strain through a fine sieve into a bowl, cover, and refrigerate for 2 hours or overnight.

Step 2

For the sauce, zest 2 oranges and juice them. In a bowl, beat the butter and 0.5 cup of sugar with a mixer for about 2 minutes. Add the zest to the butter and beat for another minute. Gradually, while continuing to beat, pour in the orange juice, 2 tablespoons of Cointreau, kirsch, and orange blossom water.

Step 3

In a crepe pan, cook thin pancakes. Heat a deep skillet and add the butter-orange mixture. Heat it over medium heat until bubbles appear. Carefully dip each pancake in the sauce and place on a plate, folding them into triangles (or as desired). Sprinkle the pancakes with a little sugar.

Step 4

Remove the skillet from the heat. Drizzle the remaining Cointreau and brandy over the pancakes, ignite with a match or lighter, and spoon the sauce from the skillet over the pancakes until the flames go out completely. Serve immediately.